Salmon Chowder
Recipe type: Soup
  • 1 Tablespoon oil
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 large carrots, peeled and sliced
  • 1 large gold potato, peeled and diced
  • 1 cup coconut milk (or cow’s milk)
  • 12 ounces boneless, skinless salmon, cut in bite size pieces
  • ½ teaspoon dried dill weed
  • salt and pepper to taste
  1. In the bottom of a large sauce pan, heat the oil and sauté the onion and celery until tender.
  2. Add the garlic and cook one minute more.
  3. Add the broth, carrots, and potatoes. Heat to a simmer and cook until the vegetables are tender.
  4. Add the milk, salmon, and dill weed. Cook, but do not boil, about 5 minutes or until the salmon is cooked through.
  5. Add salt and pepper to taste.
Recipe by Gluten-Free Homemaker at